Savory Caprese Bread – A Taste of Italian Sunshine in Every Slice

If there’s ever been a bread that captures the feeling of a warm summer afternoon in Italy, it’s this Savory Caprese Bread. The first bite greets you with a golden crust that crunches gently before revealing a soft, airy interior perfumed with olive oil and basil. Juicy bursts of roasted cherry tomatoes mingle with melted mozzarella, and every slice tastes like a classic Caprese salad tucked lovingly into a loaf.

This recipe is my go-to when I crave something comforting yet light — perfect for brunch, picnics, or as a side for soup or pasta. There’s something magical about how the bright, tangy tomatoes caramelize as they bake into the dough, releasing their sweet juices into every nook and cranny.

Ingredients:

• 2 cups all-purpose flour
• 1 cup bread flour
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons olive oil (plus extra for brushing)
• 1 cup warm water (about 110°F)
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella or mozzarella pearls
• 1/4 cup fresh basil, chopped
• 1 clove garlic, minced
• 1 teaspoon dried Italian herbs
• Freshly cracked black pepper

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, bread flour, salt, sugar, and instant yeast. Stir together to evenly distribute the dry ingredients.
2. Pour in the warm water and olive oil. Using a wooden spoon or stand mixer, mix until a shaggy dough forms.
3. Knead for 8–10 minutes, either by hand or with a dough hook, until smooth and elastic.
4. Lightly oil a bowl, place the dough inside, cover, and let rise for 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Grease a loaf pan with olive oil or line with parchment paper.
6. Gently punch down the dough and roll it into a rectangle. Sprinkle evenly with mozzarella, halved cherry tomatoes, garlic, basil, and Italian herbs.
7. Roll the dough into a log (like a jelly roll), tucking in the ends to hold the filling.
8. Transfer the loaf into the prepared pan, seam side down. Brush the top lightly with olive oil and add a few extra tomato halves and basil leaves for garnish.
9. Cover and let rise for another 30 minutes.
10. Bake for 30–35 minutes, until golden brown and the top is fragrant and crisp.
11. Cool for at least 15 minutes on a wire rack before slicing to let the flavors settle.

Tips & Tricks:

• Use mozzarella pearls instead of shredded cheese for gooey pockets in every slice.
• Drizzle the top with balsamic glaze after baking for a gourmet finish.
• Roast your cherry tomatoes with garlic before adding for extra depth of flavor.

Variations:

• Sun-Dried Tomato Caprese Bread: Swap cherry tomatoes for chopped sun-dried tomatoes and add a touch of oregano.
• Mini Caprese Rolls: Divide the dough into smaller portions to make individual rolls — perfect for picnics.
• Cheesy Pesto Twist: Spread pesto on the dough before rolling for a herby twist.

Savory Caprese Bread

A golden, olive oil–infused loaf filled with juicy cherry tomatoes, basil, and mozzarella for a perfect Italian-inspired savory bread.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 8 slices

Course: Appetizer, Side

Cuisine: Homemade, Italian

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 2 cups all-purpose flour
• 1 cup bread flour
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons olive oil
• 1 cup warm water about 110°F

Filling

• 1 cup cherry tomatoes, halved
• 1 cup mozzarella shredded or pearls
• 0.25 cup fresh basil chopped
• 1 clove garlic minced
• 1 teaspoon dried Italian herbs

Equipment

• Mixing bowls
• Loaf pan
• Wire rack
• Stand mixer or wooden spoon

Method

 

1. Combine dry ingredients in a bowl.
2. Add olive oil and warm water; knead until smooth.
3. Let rise for 1 hour.
4. Roll dough out, add filling, and roll into loaf.
5. Place in loaf pan, rise 30 minutes, then bake at 375°F (190°C) for 35 minutes.
6. Cool before slicing and serving.

Notes

Brush the top with olive oil and sprinkle extra basil for a rustic look.

Serving Suggestions:

• Serve warm with olive oil and balsamic vinegar for dipping.
• Pair with creamy soups like tomato bisque or roasted red pepper soup.
• Toast leftovers for a quick savory breakfast with a fried egg on top.

Storage Information:
Store the cooled loaf in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze slices individually and reheat in the oven.

FAQ:
Can I use whole wheat flour? Yes, substitute up to half the flour for whole wheat for a denser, heartier texture.
Can I make this dough ahead? You can refrigerate the dough overnight after the first rise — just let it come to room temperature before shaping.
What kind of tomatoes work best? Cherry or grape tomatoes hold their shape beautifully and won’t release too much moisture.

History / Fun Facts:
The Caprese combination — tomato, mozzarella, and basil — is said to have originated on the Isle of Capri, representing the colors of the Italian flag. Its simplicity and freshness made it famous worldwide. This bread takes that timeless trio and tucks it into a tender, olive oil-enriched dough, blending Italian tradition with home-baked comfort.

Baking this Savory Caprese Bread fills the kitchen with the scent of summer — fragrant basil, roasted tomato sweetness, and that unbeatable aroma of fresh bread. It’s the kind of loaf that disappears before it even cools completely, leaving only crumbs and happy smiles behind.